Frederic Melton
Asiago is a semi-hard cow's milk cheese that originated in Italy. It is one of the most typical products of the Veneto region and is considered one of the most versatile cheeses on the market, both in production and consumption. Asiago is typically medium to hard in texture depending on how aged it is and how it was prepared. It has a nutty and creamy flavour and is often used in cooking, melting well and making for an excellent addition to baked recipes.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, smooth, or crumbly |
| Type of Milk | Cow's milk |
| Taste | Mild, nutty, sweet, tangy, creamy, bitter, spicy |
| Colour | Pale to golden-orange |
| Origin | Asiago, Italy |
| Production Area | Veneto and Trentino highlands |
| Wine Pairing | Full-bodied Zinfandel |
| Beer Pairing | IPA or Saison |
| Food Pairing | Pasta, Italian dishes, vanilla ice cream, crackers |
| Freezing | Can be frozen |
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What You'll Learn
Asiago is a semi-hard cow's milk cheese
For fresh Asiago, the cheese is then salted and pressed before drying for two days, soaking in a brine for two more days, and then dry-aging for about a month. This variety, known as Asiago Pressato, has a milder flavour and a softer, smoother texture than aged Asiago. It is often sliced for sandwiches or melted on dishes like panini, flatbread, or cantaloupe.
Aged Asiago, or Asiago d'Allevo, can be aged anywhere from a few months to two years. The curds are placed in molds and turned several times, draining off the whey. The cheese is then either soaked in brine or rubbed with salt, and aged. The longer it is aged, the more crumbly the texture becomes. Mezzano Asiago, aged for three to eight months, has a compact, straw-coloured appearance and a lightly sweet, vegetal taste. Vecchio, aged for nine to 18 months, is slightly bitter with a hard texture, while Stravecchio, aged for 18 months to two years, is hard, crumbly, amber-coloured, and spicy. Aged Asiago is often grated and used in salads, soups, pastas, and sauces.
Asiago has a nutty, creamy, and rich flavour, with a yeasty aroma similar to Parmesan. It is a versatile cheese, used in cooking applications like cheese sauces, dips, and baked recipes, or eaten on its own. It is also a popular choice for charcuterie boards.
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It is made from a mixture of whole and skim milk
Asiago cheese is typically made from a mixture of whole and skim milk. The process begins with heating the milk to 35°C (95°F). Once the milk reaches the desired temperature, specific enzymes such as rennet and lipase are added, causing the milk to coagulate and form curds. The curds are then kneaded and partially cooked before being broken into smaller pieces.
The mixture is then cooked again at a higher temperature of approximately 45°C (113°F). At this stage, the curds are cooked at around 105 to 115°F. The cooked curds are then prepared differently depending on whether the final product will be fresh or aged Asiago. For fresh Asiago, salt is added to the curds, and they are then pressed and dried for a couple of days. This is followed by soaking in a brine solution for two days and subsequent dry-aging for about a month.
On the other hand, for aged Asiago, the curds are placed in molds and turned several times to drain off the whey. The cheese is then either soaked in brine or rubbed with salt. The aging process for Asiago can range from a few months to two years, with the duration influencing the final texture and flavour of the cheese. The longer the aging process, the more crumbly and intense the cheese becomes.
The use of a mixture of whole and skim milk in the production of Asiago cheese contributes to its unique characteristics. The combination of milk types, along with the specific production methods, results in a semi-hard cheese with a nutty flavour and a texture that can range from smooth to crumbly, depending on its aging.
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It is a versatile cheese with a nutty flavour
Asiago is a semi-hard cow's milk cheese that originated in Italy. It is a versatile cheese with a nutty flavour. It is typically medium to hard in texture depending on how aged it is and how it was prepared. Younger Asiago will be paler in colour, whereas an aged portion will have more depth of colour and will look golden-orange. It also has small holes throughout (almost looking like baby Swiss), so it’s not smooth in texture like some artisan cheeses.
The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible. Asiago is usually made from a mixture of whole and skim milk. They are both heated, then rennet is added, and the curds are formed. In alignment with traditional Italian Asiago, no lipase is added, an enzyme often used when making cheese. By leaving out lipase, you get the benefits of a cleaner taste and less of that well-known “stinky” cheese aroma.
The curds are then kneaded then cooked at an even higher temperature. If fresh Asiago is being made, salt is added, and then it is pressed before drying for a couple of days. It then soaks in a brine for an additional two days before dry-aging for roughly one month. If it’s aged Asiago, the curds are placed in moulds and turned several times, which drains off the whey. Then, the cheese is either soaked in brine or rubbed with salt.
Fresh Asiago and varieties that have been aged for under a year tend to melt well, making them good for cheese sauces and gooey dishes. Mature Asiago is better for shaving or grating and topping dishes like a salad. Fresh Asiago is better for slicing and melting, while aged Asiago is better for grating. Asiago is typically easy to find in sliced, grated, or whole forms.
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It is available in fresh or aged varieties
Asiago cheese is available in fresh or aged varieties, with each type having distinct characteristics. Fresh Asiago, also known as Asiago Pressato, is made using whole milk and is aged for about a month. It has a milder flavour and a softer, smoother texture compared to its aged counterpart. This variety is ideal for melting and can be sliced, cubed, or grated into sauces, dips, or flatbreads. It can also be used in sandwiches, paninis, or melted over a variety of dishes.
On the other hand, aged Asiago, known as Asiago d'Allevo, is made from a mixture of whole and skim milk and is aged anywhere from a few months to two years. The longer ageing process results in a firmer, crumbly texture and a more intense flavour. Aged Asiago is often grated and used as a topping for salads, soups, pastas, and sauces. It can also be shaved or grated over dishes like a salad. The ageing process for this variety involves placing the curds in moulds, turning them several times to drain off the whey, and then either soaking them in brine or rubbing them with salt.
The versatility of Asiago cheese is evident in the range of textures and flavours it offers, making it a popular choice for cooking and pairing with various dishes. Its nutty and creamy flavour profile, similar to Parmesan, makes it a favourite for many cheese enthusiasts.
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It is a good substitute for Parmesan
Asiago is a semi-hard cow's milk cheese that originated in Italy. It is one of the oldest varieties of hard Italian cheese. Asiago is usually made from a mixture of whole and skim milk. Depending on how long this versatile cheese is aged, it can assume a variety of textures.
Asiago is often confused with Parmesan cheese, and while there are certainly some similarities between the two, they are distinctly different in several key aspects. However, you can use Asiago as a substitute for Parmesan, and vice versa, in any recipe. Asiago Pressato, with its mellow flavour, is a versatile cheese that goes well with most ingredients. It is often used as a filling for sandwiches, both hot and cold varieties, as it melts rather well. The aged cheese is often grated in salads, soups, pastas, and sauces.
The fresh Asiago is sliced to prepare panini or sandwiches, and it can also be melted on a variety of dishes and cantaloupe. Asiago is perfect for lots of pairing options. For food pairings, this age-old cheese pairs well with dishes from its roots. Any kind of pasta or Italian dish is usually complemented well with an Asiago sprinkling.
Asiago is produced in multiple countries around the world, including Italy, the US, and Australia. In Italy, Asiago has a protected designation of origin (DOP), as it was originally produced around the alpine area of the Asiago plateau, in the regions of Veneto and Trentino.
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Frequently asked questions
Asiago is a semi-hard cow’s milk cheese that originated in Italy. It is usually made from a mixture of whole and skim milk. Depending on how long this versatile cheese is aged, it can assume a variety of textures, from smooth to crumbly. It has a nutty and creamy flavour and is perfect for melting.
Asiago has a distinctively rich and nutty flavour. The aroma is almost yeasty, similar to Parmesan. It is sweeter and smoother than Parmesan. Some have described it as tasting like soy sauce.
Both whole and skim milk are heated to 35°C (95°F). Rennet and enzymes are then added, forming curds. The curds are then kneaded and cooked at a higher temperature (about 105 to 115°F or 45°C). For fresh Asiago, the cheese is then salted and pressed before drying for two days, soaking in a brine for two days, and then dry-aging for about a month. For aged Asiago, the curds are placed in moulds and turned several times, which drains off the whey. The cheese is then either soaked in brine or rubbed with salt, and aged for a few months to two years.
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